Coconut Cookie
1 tsp vanilla
1 egg white from a large egg
¼ cup sugar
⅛ tsp salt
1 cup shredded coconut
1 tbsp cornstarch
1
1. Wash hands
2. Preheat oven to 375 degrees. Line a sheet pan with parchment paper or non-stick sheet
3. In a small bowl whisk the egg white, sugar and salt.
4. In another bowl, mix coconut and cornstarch.
5. Pour the small bowl with egg mixture into the bowl with coconut and mix with rubber spatula. Using a mini-ice cream scoop form helpings of the mixture into mounds onto the prepared baking sheet about 1 inch apart. Spray scoop as needed.
6. Bake for about 12 - 15 minutes, until the edges are golden, and the tops are lightly golden. Once done, cool on the baking sheet for 2 minutes. Using a metal spatula transfer to a wire rack to cool for 10 minutes.
7. Garnish as desired.
Enjoy!
Chef tip:
These taste great with some melted chocolate or a lime drizzle.
Ingredients
1 tsp vanilla
1 egg white from a large egg
¼ cup sugar
⅛ tsp salt
1 cup shredded coconut
1 tbsp cornstarch
Directions
1
1. Wash hands
2. Preheat oven to 375 degrees. Line a sheet pan with parchment paper or non-stick sheet
3. In a small bowl whisk the egg white, sugar and salt.
4. In another bowl, mix coconut and cornstarch.
5. Pour the small bowl with egg mixture into the bowl with coconut and mix with rubber spatula. Using a mini-ice cream scoop form helpings of the mixture into mounds onto the prepared baking sheet about 1 inch apart. Spray scoop as needed.
6. Bake for about 12 - 15 minutes, until the edges are golden, and the tops are lightly golden. Once done, cool on the baking sheet for 2 minutes. Using a metal spatula transfer to a wire rack to cool for 10 minutes.
7. Garnish as desired.
Enjoy!
Chef tip:
These taste great with some melted chocolate or a lime drizzle.
